Text 19094, 79 rader
Skriven 2007-08-15 10:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: BBQ Sauce(s) Recipe
===========================
On 08-06-07 DAVE SACERDOTE Scribbled to DAVE DRUM about BBQ Sauce(s) 

DS>DD> After a looooong skull session at the computer and an actual 
DS>DD> walk-thru of getting out the ingredients (as far as the counter-
DS>DD> top) and taking notes - I think I have recreated what was, in 
DS>DD> effect a "head recipe". I always just made the sauce - without 
DS>DD> writing anything down.

DS>DD> Sorry, but this is the best I can do ....

DS>And that's good enough, at least for me.  I saved out your recipe
DS>because, like you, I usually "just make" stuff, and a recipe like
DS>the one you posted is easy enough for me to follow.

DS>Just in time, too, because I have another bag of those dried
DS>chipotles sitting in my cupboard here, and Roger and I already et the
DS>bottle of sauce you sent home with me. [g]

You can grind some chilies and add them to the base sauce (which uses 
red jalapenos already) to add more heat and some smokiness.

Thanks, btw, for the bag of chipotles. They are already in play at Chez 
Dirty. I forgot to being the Ziploc of Cappicola home, though. I could 
have used that at the airport as my flight was nearly four hours late 
leaving.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Pickled Mustard Greens
 Categories: Five, Oriental, Chilies, Preserving
      Yield: 12 servings
 
      2 tb Kosher salt
      4 c  Diced Chinese mustard greens
           -(gai choy, in 1/2" dice)
      3    Thai chilies; minced
      2 tb Brown sugar
      2 tb Fish sauce
 
  Salt is used in this recipe as a quick cure. It draws out the water
  and wilts the vegetables. Much of it is then squeezed out and rinsed
  away. After this treatment, the greens readily absorb the flavors of
  the marinade. From Chronicle Staff Writer Olivia Wu.
  
  Sprinkle salt over the greens, knead it in and set aside for at least
  1 hour, and up to 4 hours. The salt will pull water out of the greens.
  
  Drain off water and squeeze the greens as if you're wringing out a
  sponge to release all the liquid. Rinse in cold water, drain and pat
  dry. Put in a bowl, add the chilies, sugar and fish sauce. Cover and
  refrigerate for from 2 hours to overnight before serving. Serve cold.
  
  This keeps well in a jar in the refrigerator for up to 4 days.
  
  Serves 12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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